'The Curry Buddha Might Have Eaten,' Recreating a 2500-Year-Old Flavor, to Launch on Makuake on April 8th for 'Hanamatsuri'!
Shokuyoku Inc. has developed 'The Curry Buddha Might Have Eaten,' a retort curry project that recreates the food culture of the Buddha's era. Based on ancient Indian texts and research, this romantic dish will launch on the crowdfunding service Makuake on April 8, 2026, the Buddha's birthday.
📋 Article Processing Timeline
- 📰 Published: April 8, 2026 at 19:00
- 🔍 Collected: April 8, 2026 at 10:30
- 🤖 AI Analyzed: April 20, 2026 at 20:30 (298h 0m after Collected)
Shokuyoku Inc. (Headquarters: Setagaya-ku, Tokyo) launched a project in 2025 at Tsukiji Hongwanji's 'Hanamatsuri' to create a retort version of the legendary one-day-only curry, 'The Curry Buddha Might Have Eaten,' which caused a huge stir on X. This curry is a romantic dish developed with a focus on the food culture of the era when the Buddha lived, based on ancient Indian texts and interviews with researchers.
This project will start on the crowdfunding service 'Makuake' on the day of 'Hanamatsuri,' April 8, 2026 (Wednesday), which is the Buddha's birthday.
Makuake Project Page: https://www.makuake.com/project/oshakasama_curry/
Purchase Period: April 8, 2026 (Wed) 10:00 AM ~ May 10, 2026 (Sun) 10:00 PM
■ Features of 'The Curry Buddha Might Have Eaten'
Mr. Takenaka, the representative of Shokuyoku Inc., which handles product planning and recipe development for curry and spice dishes, developed this curry after an encounter with a monk in Shinjuku's Golden Gai, focusing on the food culture of the era when the Buddha lived. The recipe is constructed with ingredients from that time, based on research of Ayurveda (traditional Indian medicine) literature and interviews with researchers of early Buddhist food culture. It's like taking a 'food' journey on a time machine. With such romance, this ancient curry has been recreated in the modern day. It also carries the hope that this curry will help spread the enjoyment of Buddhism.
Point ① Ingredient Selection Based on Food Culture from Approx. 2500 Years Ago
Early Buddhist monks were forbidden from labor and had a rule to eat everything they received (alms culture). Against this backdrop, many researchers believe they also ate meats such as goat, deer, and pork, and this time we are using chicken.